Malted Milk Cookie Tart

Print This Recipe Print This Recipe
Malted Milk Cookie TartAs soon as I saw this recipe I ripped it out of the magazine and stuck it on my fridge. I knew I would love it, and not only because it has a tart shell, chocolate, and malted milk balls, but also because it can be made using only one 1/2-cup measuring cup. I hate doing dishes and love recipes that are simple like that. And yes, I am a dork.

I should also mention that I had a really hard time finding malted milk powder in Los Angeles. After calling all of the major grocery store chains in the city, I finally found the Carnation brand at Gelsons, a more upscale chain. Weird and annoying.

Fortunately, this tart was well worth the time it took to find the malted milk powder. It was super easy to pull together (in fact, I made a second one which I baked in a disposable pie tin), and it tastes amazing. The shell is chewy, not overly sweet, and has a hint of salt, and is the perfect match to the chocolate and malted milk balls on top.

1 1/2 cups all purpose flour
1 cup malted milk powder
1/2 cup sugar
1 teaspoon (scant) coarse kosher salt
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature
1/2 cup bittersweet chocolate chips (about 3 ounces; do not exceed 61% cacao)*
1/2 cup malted milk balls, coarsely chopped

Photos of the process.

Preheat oven to 325°F. In processor, pulse flour, malted milk powder, sugar, and coarse salt. Add butter; pulse until moist clumps form. Transfer dough to work surface; gather into ball. Press evenly onto bottom of 9-inch-diameter tart pan with removable bottom.

Bake crust until evenly golden brown, about 45 minutes. (Mine was done somewhere around 35-40 minutes. Set the timer for a shorter time and check it regularly.) Scatter chocolate chips over; let stand 5 minutes to soften, then spread melted chocolate over hot crust in well that forms as center sinks. Sprinkle malted milk balls over. Cool completely. Remove tart from pan; cut into wedges.

*Don’t tell anyone, but I didn’t have enough bittersweet so I used some semi-sweet. Shhh.

Recipe from page 50 of July 2010 issue of Bon Appetit.